Creole Dirty Rice Recipe
Active Time: 35 minutes
Total Time: 1 hour 20 minutes
Ease of Preparation: Easy
- 1 1/2 cups basmati rice
- 2 tablespoons vegetable oil
- 1/2 yellow onion, diced
- 1 green onion, finely chopped
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 tablespoon chopped jalapeno chile
- 1 heaping tablespoon minced garlic
- 1 tablespoon Creole Spice, recipe follows
- 2 bay leaves
- 1 tablespoon chopped fresh thyme
- 1/4 cup vegan Worcestershire sauce
- 1 to 2 tablespoons tamari or soy sauce
- 1 teaspoon kosher salt, plus more to taste
- 2 teaspoons freshly ground black pepper, plus more to taste
- 2 cups fresh spinach leaves
- Chopped fresh parsley, for garnish
In a large bowl, cover the rice with cold water. Stir the rice a few times and drain. Repeat this process 5 to 6 times until the water runs clear. In a medium saucepan, add the washed rice and enough water to cover by 1 inch. Bring to a boil, then simmer, partially covered, until the rice is tender and has absorbed all the water, about 20 minutes; do not overcook.
In a large skillet over medium-high heat, heat the vegetable oil. Add the yellow onion, green onion, both bell peppers, jalapeno and garlic and cook, stirring frequently, until the vegetables are soft but still have some crunch and integrity, about 10 minutes.
Sprinkle in the Creole Spice and stir in the bay leaves, thyme, salt and black pepper. Add the cooked rice, Worcestershire, tamari and a little water (to make a sauce) and heat through, stirring, until the rice is coated with the sauce. Add the spinach. Lower the heat to medium-low. Cover and cook until the spinach has cooked down and the flavors are combined, about 15 minutes more. Taste and adjust the seasonings. Garnish with parsley. Serve immediately.
"Brown Sugar Kitchen: New-Style, Down-Home Recipes from Sweet West Oakland" by Tanya Holland © Chronicle Books 2014. Provided courtesy of Tanya Holland. All rights reserved.
Yield: About 1/2 cup
Active Time: 5 minutes
Total Time: 5 minutes
Ease of preparation: Easy
- 3 tablespoons kosher salt
- 3 tablespoons Herbes de Provence
- 3 tablespoons ground cumin
- 1/3 cup cayenne pepper
- 1/4 cup freshly ground black pepper
- 1/4 cup sweet paprika
Combine the salt, Herbes de Provence, cumin, cayenne, black pepper and paprika in a small bowl. Store extra spice in an airtight container at room temperature for up to 6 months.
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